Coq Au Vin Coffee

Ingredients

Unsalted butter

2 tablespoons

Thick-cut bacon

4 slices, chopped

Chicken thighs

8, bone-in, skin-on

Salt

to taste

Black pepper

to taste

Yellow onion

1 large, chopped

Carrots

2, sliced

Garlic

3 cloves, minced

Mushrooms

1 cup, sliced

All-purpose flour

2 tablespoons

Red wine

1 cup

Strong brewed coffee

2 cups

Chicken broth

1 cup

Bay leaf

1

Fresh thyme

4 sprigs, plus extra for garnish

Instructions

1. Start by heating the butter in a large pot over medium heat. Add the chopped bacon and cook until crispy. Once done, remove the bacon and set it aside for later.
2. Season the chicken thighs with salt and pepper. In the same pot, brown the chicken on both sides, about 3-4 minutes per side. Remove and set aside.
3. Add the chopped onion, sliced carrots, minced garlic, and sliced mushrooms to the pot. Cook for about 5-7 minutes or until the vegetables are softened.
4. Sprinkle the flour over the vegetables, stirring to coat them evenly. Cook for another 1-2 minutes.
5. Pour in the red wine, coffee, and chicken broth. Stir in the thyme, bay leaf, and cooked bacon.
6. Return the browned chicken thighs to the pot. Bring the mixture to a simmer, then reduce the heat to low. Cover and let it cook for about 1.5-2 hours, until the chicken is tender and the flavors have fully developed.
7. Before serving, remove and discard the bay leaf. Adjust the seasoning with additional salt and pepper if needed.
8. Serve hot, garnished with fresh thyme leaves. Enjoy this innovative twist on a French classic!